Crème Brûlée French Macaron Recipe

I recently devised a Creme Brulee Macaron Recipe blending finely ground almond flour, sifted powdered sugar, and egg white meringue. I then layered rich heavy cream with vanilla bean-infused pastry cream between delicate shells, crowned with a perfectly caramelized top. Every bite invites curiosity and flavor, truly unique, absolutely delightful.

I’ve recently been experimenting with a twist on classic French macarons and came up with my Crème brûlée French macaron recipe. You’ll love diving into this full tutorial that takes you step by step through making the macarons perfectly.

I start by carefully mixing 100g of finely ground almond flour with 100g of sifted powdered sugar, then whip 3 large egg whites (with a pinch of salt) and 30g granulated sugar until they form stiff peaks. While that magic is happening, I prepare a silky pastry cream using 500ml heavy cream and a split, scraped vanilla bean, which really gives that authentic Crème brûlée taste.

I’ll also share my tips on caramelizing the shell tops just right to mimic that traditional burnt sugar finish. This recipe is perfect if youre into experimenting with flavors and presentation, and I promise the creativity in the method and plating ideas will surprise you.

Enjoy trying it out!

Why I Like this Recipe

I really like this recipe because it makes me feel like a pro in the kitchen even if I’m not one. I love how the caramelized tops on the shells give a crunchy, slightly burnt flavor that contrasts awesome with the silky pastry cream inside. I also enjoy the detailed step-by-step instructions that help me feel confident and not completely lost while cooking. Another thing is that combining macaron elements with Crème brulee vibes makes it a fun twist on traditional desserts that I just can’t get enough of. Lastly, the process of whipping and tempering feels rewarding even when I mess up a little along the way.

Ingredients

• Almond Flour: Finely ground almonds that add protein and fiber, giving a subtle nutty flavor to the macaron.
• Powdered Sugar: Makes the pastry sweet and smooth, helping blend all ingredients together nicely.
• Heavy Cream: Provides a rich, creamy texture that deepens the flavor and makes the filling decadently smooth.
• Egg Yolks: They lend natural richness and act as a binder, enhancing both texture and flavor overall.
• Vanilla Bean: Offers a mild, aromatic boost that elevates the sweetness without being overpowering.

Ingredient Quantities

• 100g almond flour (make sure its finely ground)
• 100g powdered sugar (sift it to avoid lumps)
• 30g granulated sugar (for whipping the meringue)
• 3 large egg whites (about 90g total) with a pinch o salt
• 500ml heavy cream
• 5 large egg yolks
• 100g granulated sugar (for the pastry cream)
• 1 vanilla bean (split and scraped)
• 25g cornstarch (optional, if you want a thicker cream)
• Extra granulated sugar (for caramelizing the tops of the shells)

How to Make this

1. Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Sift together 100g almond flour and 100g powdered sugar into a large bowl to remove lumps.

2. In a clean, dry bowl, whip 3 large egg whites (about 90g total) with a pinch of salt and 30g granulated sugar until stiff peaks form.

3. Gently fold the almond flour mixture into the meringue using a spatula, being careful not to deflate the whipped whites.

4. Transfer the batter into a piping bag and pipe small, even circles onto the baking sheet. Let them sit at room temp for about 30 minutes until a skin forms on the surface.

5. Bake the shells for around 15 minutes until they are set, then remove them from the oven and let them cool completely.

6. For the pastry cream, heat 500ml heavy cream with the seeds scraped from 1 vanilla bean (and the bean pod if you like extra flavor) in a saucepan until it just begins to simmer.

7. In a separate bowl, whisk together 5 large egg yolks with 100g granulated sugar and, if you want a thicker cream, 25g cornstarch.

8. Slowly pour a bit of the hot cream into the egg yolk mixture, stirring constantly to temper it. Then pour the tempered mixture back into the saucepan.

9. Cook the mixture over low heat, stirring constantly until the cream thickens to a silky consistency. Take care not to let it boil and strain it if needed.

10. Sandwich the cooled macaron shells with the creamy pastry cream, then dust extra granulated sugar on the tops and carefully caramelize them using a kitchen torch to mimic the classic Crème brûlée finish. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl for sifting the almond flour and powdered sugar
5. Sifter
6. A clean, dry bowl for whipping the egg whites
7. Electric mixer (or whisk if you’re up for it)
8. Spatula for carefully folding the mixtures
9. Piping bag with a tip for piping the batter
10. Flat surface or cooling rack for the baked shells to cool completely
11. Saucepan for heating the heavy cream
12. Medium bowl for whisking the egg yolks along with sugar and cornstarch
13. Whisk for mixing the egg yolk mixture
14. Strainer (if needed, to remove any lumps from the pastry cream)
15. Kitchen torch for caramelizing the tops of the shells

FAQ

Crème Brûlée French Macaron Recipe Substitutions and Variations

• Almond Flour: If you dont have finely ground almond flour, try using blanched almond meal or even a light cashew flour but be aware it might change the flavor a bit
• Powdered Sugar: Instead of powdered sugar, you can use regular granulated sugar that has been pulsed in a blender until it’s almost like dust but make sure to sift it well to avoid lumps
• Heavy Cream: If heavy cream isnt available, you can mix half-and-half with a little melted butter to add richness, but this may affect the final texture slightly
• Vanilla Bean: If you dont have a vanilla bean, about one teaspoon of vanilla extract would work as a substitute, though it might be a bit less intense in flavor
• Granulated Sugar for whipping the meringue: Superfine sugar can be used in place of regular granulated sugar to help the meringue form better especially if your kitchen is humid

Pro Tips

1) Make sure you sift your dry ingredients extra well before you start. It helps avoid chunky bits that can ruin the smoothness of the meringue and overall texture of the shells.

2) When you’re gently folding in the almond mix, try not to overmix. If you stir too hard, you’ll lose the air that the whipped egg whites have worked so hard to get, which can lead to flat shells.

3) Temper the egg yolks slowly by adding a little of the warm cream to avoid any scrambled bits. Stir continuously so you get that nice, silky pastry cream.

4) Keep a close eye on the caramelizing step. When you torch the tops, hold the flame at a safe distance and keep it moving to get an even burn without charring the cream underneath.